Post image for The best way to prepare fish out of barbecue season // Najbolji način pripreme ribe izvan roštilj sezone

The best way to prepare fish out of barbecue season // Najbolji način pripreme ribe izvan roštilj sezone

by Gogo on February 12, 2011

in EatIstria Recipes,Proteins

Fried, steamed, baked in oven (wrapped in paper bag/aluminium foil or not), baked in salt – these are all fish cooking methods but none of them is able to give you result as succulent and delicious as when a nice, fresh specimen of wild fish is put on a barbecue. One tip: instead of charcoal use oak wood and at the end, when embers are already formed, throw some vine wood whose aromatic smoke will make the fish even tastier. I know there are some people that prefer some elaborate molecular-gastronomy techniques, but for me barbecuing, even if it’s barbaric and unsophisticated, is the method of choice since, more than any other method, retains original flavors and juices in the fish flesh.
Frigana, na lešo, pečena u pećnici (zamotana u škartoc/alu foliju ili bez ičega), pečena u soli – sve su to načini na koji možete pripremiti ribu ali niti jedan ne daje tako sočan i slastan rezultat kao kad se svježa divlja riba okrene na gradelama. Mali savjet: umjesto ugljena koristite hrastovinu i na kraju, kad se već žar napravio, bacite nešto vinove loze da svojim aromatičnim dimom oplemeni ribu. Neka mi oproste oni koje vole elaborirane molekularno-gastronomske tehnike, meni je roštiljanje, iako barbarsko i nesofisticirano, ipak najbolje jer na taj način najviše izvornih okusa i sokova ostaje u mesu ribe.

But it’s only February, it’s cold outside, the sun is still weak and you are not very enthusiastic about the idea to put on fire in the yard and to freeze on strong bura wind. In the meantime, Pula’s fishmarket is full of top quality and affordable fish coming from deep waters of the Adriatic sea. For example, last week I paid an 1.5 kg wild sea bass only 130 kn (17 euros) per kilo. Is there some decent alternative to the barbecue?
Ali još smo uvijek u veljači, vani je zima, sunce je još škrto i nije da vam se nešto da paliti vatru u dvorištu i smrzavati se na buri. A pulska ribarnica je puna kvalitetne i jeftine ribe koje dolazi iz dubina Jadrana. Na primjer, prije par tjedana divlji brancin od kile i po našao se za samo 130 kn po kili. Postoji li alternativa roštilju?

Yes, there is! I’ll temporarily name it “shallow frying” of fish fillets. I’ll explain what’s all about and if you are less ignorant than me and know the proper term for this technique please leave a comment.
Ima, i ja ga ovdje privremeno nazivam “plitko friganje” fileta ribe. Objasnit ću o čemu se javi pa mi u komentarima javite ako postoji neki stručan izraz za ovu kuharsku tehniku.

First of all, we have to fillet the fish that your fish vendor has already cleaned from scales and guts. Although there is a special fish filleting knife that is long and flexible and makes filleting much easier, you can manage also with the one you usually use to cut steaks. Incise the knife near the head at the top of the fish and start to cut slowly…
Prije svega, moramo isfiletirati ribu koju su vam očistili na ribarnici. Postoji specijalan nož za filetiranje koji je dug i fleksibilan, ali snaći ćete se i s običnim, vidite da sam ja koristio običnu pašadu šta se može naći u svakoj kući koja drži do sebe. Polako počnite rezati s gornje strane glave…
fish filleting 01
…towards the tail taking care not to leave a lot of meat on the bones. Here is the final result:
…polako prema repu pazeći da vam što manje mesa ostane na kostima. Evo ga rezultat na kraju:
fish filleting 02
Some people recommend not to detach immediately the first fillet since it will be easier to cut the other side of the fish. You just have to try and see which technique fits you best. You’ll need several fishes to get some practice but with each fish your fillets will become better. In the last step remove remaining bones in the fillets by using tweezers.
Neki kažu da je bolje ne odmah odvojiti prvi filet, jer će tada biti lakše zarezivanje druge strane ribe. Probajte kako je vama najlakše. Trebat će vam nekoliko riba prije nego se dobro izvještite ali svaki slijedeći filet ispast će bolji. Zadnji korak je skidanje većih kostiju u filetu pomoću pincete:
fish filleting 03

Don’t worry if you left too much meat on the bones! It means the fish stock will be much better and, please, don’t even think to throw away all this fish heads and bones. A really delicious risotto is impossible without a good fish stock. Here is a short HD video that can be of help, too:
Ne brinite se ako vam je ostalo puno mesa na kostima! Bit će bolji riblji temeljac, jer ne namjeravate valjda baciti kosti i glave? A bez dobrog temeljca nema dobrog rižota. Evo i malog HD videa koji će vam možda dodatno pomoći.

Klikni ovdje za HD verziju

Now that you have your fillets the rest is fairly simple. In a pan melt a spoon of butter, add three spoons of good extravirgin olive oil and then fry the fillets on low heat with the skin down. It important to keep the heat not too high otherwise the butter will burn. There should be enough fat because you have to grab it easily with a spoon and pour it continuously over the fillets. DO NOT TURN the fillets! Here is a video:
Sad kad imate filete nastavak je vrlo jednostavan. U padeli stavite pola maslinovog ulja, pola maslaca, i na laganoj vatri pržite filete okrenute s kožom prema dolje. Bitno je da vatra nije prejaka da maslac ne izgori, a masnoće mora biti dovoljno jer ju je potrebno žlicom polijevati po filetima. Filete NE OKRETATI! Evo videa:

Klikni ovdje za HD verziju

After 5 min, depending on size, the fillets will be cooked and it’s time to season it with salt. Reserve them aside. Deglace the remaining fat with white wine. Cook for a minute until the alcohol evaporates, add a pinch of salt and a turn of rose peppercorn and pour the sauce you get over the fillets.
Nakon 5 min, ovisno o veličini, fileti će biti gotovi kad ih treba posoliti. Maknuti ih iz padele, a masnoću deglasirati sa bijelim vinom. Prokuhati minutu, dvije dok alkohol ne ispari, dodati malo soli i roza papra i dobiveni umak prelijeti preko fileta.

Let me know if you like the fish prepared that way. I am sure you will love it. Barbecue can remain in garage few more months!
Tko proba nek javi kako mu se sviđa riba priređena na taj način. Siguran sam da ćete biti oduševljeni. Roštilj može čekati!

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{ 3 comments… read them below or add one }

altea February 13, 2011 at 08:23

…. delan isto, samo ca taj putar meni z ribun ne re amabas nikako, samo maslinovo i vino i stopete…. a gusti su gusti …. a bljutiful od marmelade se nastavja ???

Reply

Clem February 22, 2011 at 11:15

Admit it Goran, you like barbecuing BECAUSE it’s barbaric and unsophisticated 🙂

Reply

Gogo February 22, 2011 at 11:30

naravno Clem, pročitala si me kao knjigu 🙂
a barem bi me ti mogla malo braniti od mediteranaca da radim ribu s pola maslaca, pola maslinovog ulja.

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